Raspberry Puree

Raspberry Puree is not just for babies! Use it in cocktails, desserts, baking or swirl it through oatmeal, yoghurt or ice-cream.

Course Dessert, Puree, Sauce

Cuisine Western

Keyword Raspberry Puree, Raspberry Sauce

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 65kcal

Author Amy Whiteford

Equipment

Fine Mesh Strainer
Blender (if using fresh berries)

Ingredients

500g (4 cups) Raspberries SEE NOTE 1

Instructions

Add raspberries to a blender and blitz until pureed.
Pour the pureed raspberries through a fine-meshed strainer placed over a large bowl. Use the back of a spoon to push all the puree through. All you should be left with, in the strainer, is the seeds.

Notes

Raspberries: You can use fresh or frozen raspberries. If using frozen there is no need to blend the raspberries as they break down when defrosted. Simply thaw the raspberries in a fine-meshed strainer placed over a large bowl. Push the raspberries through the strainer to remove seeds.

Want a Sweeter Puree?: Add a tsp of sugar to the strained puree and stir until dissolved. Continue to add 1 tsp at a time until you reach desired sweetness. (do not sweeten if serving a baby)

Want a Thicker Puree?: You can reduce the puree by placing it in a small saucepan. Bring to a boil then reduce to simmer for a few minutes, or until desired thickness.

Makes approx 1 cup of sauce

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition